How to Make Rainbow Falafel

(The Nosher via JTA) — The rainbow bagel trend, admittedly, isn’t my favorite. Neon just isn’t that appetizing to me, and I’ve always been suspicious of too much food coloring. I do love colorful foods, though, as long as those vibrant hues come from things like spices, herbs, flowers (like these fuchsia hibiscus donuts!), fruits and vegetables.

While making falafel the other day, we were inspired by the bright shade of green that resulted from just a few handfuls of fresh cilantro and parsley. We were using our friend Sandy Leibowitz’s recipe for falafel sliders, which is so easy and delicious that we decided to try and make other shades of falafel.

Working with a base of chickpeas, spring onions and a light handful of herbs, we added turmeric and beets to create different colors. Turmeric, of course, turned our falafel bright yellow and gave off a delicious, fragrant aroma. In our next batch, we added a small cooked beet, yielding bright pink.

In a food world that’s buzzing about flamin’ hot Cheetos bagels and unicorn food, we’re proud to bring a slightly less flashy rainbow-hued meal to the table.

Rainbow falafel certainly doesn’t stop here — how about harissa paste for a bright orange falafel, or spirulina powder for a sea foam green? Now go get cooking, er, frying.

Note: This recipe was inspired by Leibowitz’s recipe for falafel sliders.

Vegetable oil for frying
Pita bread for serving (optional)
Israeli salad for serving (optional)
Pickles for serving (optional)
Tahini for serving (optional)
Directions:
1. The night before you are going to make falafel, soak the dry chickpeas in a bowl with at least 3 inches of water covering them.

2. When you are ready to start making the falafel, drain the chickpeas from the water and ensure they are very dry. Pat them dry with paper towel or dish towel to remove an excess water.

3. To make the classic falafel: Place chickpeas, herbs, garlic and seasoning in a food processor fitted with blade attachment. Pulse until they start to bind.

4. To make the yellow falafel: Place chickpeas, parsley, garlic, spices and seasoning in a food processor fitted with blade attachment. Pulse until they start to bind.

5. To make the pink falafel: Place chickpeas, beets, cilantro, spices and seasoning in a food processor fitted with blade attachment. Pulse until they start to bind.

6. Allow falafel mixture(s) to sit in fridge 15 minutes.

7. While falafel is sitting in fridge, heat vegetable oil in large pot or deep fryer on medium-high heat (around 350 F. if using a thermometer).

8. Form falafel into approximately tablespoon-sized balls. Balls should be roughly the same size, so they cook evenly.

9. Fry until golden all over, around 3-4 minutes.

10. Remove from oil and drain on paper towel. If desired, sprinkle lightly with salt while still hot.

(Aly Miller is a freelance food writer and illustrator. See her artwork at aly-miller.squarespace.com.)The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.

The #Dutch parents of an #Edmonton man are being posthumously honoured as Righteous Among the Nations. They risked everything to hide Jewish refugees during the #Holocaust, and are being remembered for their incredible bravery. Read the family's story: https://t.co/p4181TefXM